Photoblog: Amazing Korean Table’s Cooking Classes

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Last Thursday, I was lucky enough to go to Amazing Korea Table’s cooking class event. Chefs Bok-Ryeo Han, Pierre Gagnaire, Massimo Bottura, and Corey Lee gave cooking demonstrations and lectures. First up, Bok-Han Ryeo: the authority on Korean Royal Court Cuisine.

Here is her steamed tofu dish with chicken and mushrooms.

Close up of Bok-Ryeo Han’s Dishes.

Here is my Nuna, Jia Choi, with chef Pierre Gagnaire.

Here is Pierre Gagnaire’s Foie Gras with Kimchi. The sauce had port wine and kimchi juice in it and he served it over radish. He emphasized the importance on plating and on experimentation in his dishes.

Here is another Pierre Gagnaire Dish. I forget which one this one was.

To the left is his stewed apples with red paprika over a makkolli custard. Yes, that is a sesame leaf over top of the pudding.

Here is Massimo Botturo’s Beet Risotto with ginseng. He took beet juice and turned it into a solid jelly and then diced it.

Here is his barbecued raw beef steak served with black garlic mashed potatoes.

Here is a close up of his black garlic mashed potatoes. They were delicious.

Finally, here is a picture of Corey Lee with myself and Jia.

About the Author

Daniel

Daniel Gray is a Korean adoptee that returned to Korean in 2005 because he wanted to try and find his birth mother and to learn about Korean culture. He started a restaurant review blog in 2007, www.seouleats.com, that became a local and international hit. He and his blog has been featured in the New York Times, Monocle Magazine, The Kimchi Chronicles, Bizarre Foods, Rudy Maxa, Olive Magazine, Euronews and much more. He now is a partner at O’ngo Food Communications (www.ongofood.com), which is a culinary tourism and consulting company that offers Korean cooking classes and restaurant tours to travelers. Their food tours and cooking classes are ranked as one of the top attractions in Seoul according to tripadvisor.